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1 cup cracked freekeh
1 bunch mint, leaves picked
1 bunch radish, sliced
1x 400g can lentils, drained
½ cup almonds, roughly chopped
Seeds of 1 pomegranate
4 tablespoons Paul Newman’s Own Citrus dressing
2 teaspoons olive oil
200g halloumi, sliced into 5mm pieces
To a large saucepan add the freekeh and 2 cups of cold water. Place over high heat and bring to the boil. Once boiling, turn the heat down to a simmer. Cover, and cook for 12-15 minutes, or until tender.
In a large serving bowl add the cooked freekeh, rocket, mint, radish, lentils, almonds, pomegranate seeds, and Paul Newman’s Own Citrus dressing. Toss to combine.
Heat a large frypan over high heat and add the olive oil. Once hot, add the halloumi in a single layer, and cook for 2 minutes, or until golden. Turn the halloumi and cook for a further 1 minute. Place the halloumi on top of the salad and serve immediately. Serves 4-6.